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Prep time
20 minutes
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Cook time
1 hour 15 minutes
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Serves
6
Author Notes
A simple roast chicken with fragrant vegetables and garlicky croutons is just the thing to ease you into autumn. —Riley Wofford
Ingredients
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1
whole chicken (about 4 pounds)
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Kosher salt and freshly ground black pepper
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5
carrots, peeled and cut into 3-inch lengths
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3
shallots, peeled and halved lengthwise
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1
head garlic, halved
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1
lemon, halved
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3 tablespoons
extra-virgin olive oil
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6 ounces
crusty bread torn into 1-inch pieces
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Chopped parsley, for serving
Directions
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Season chicken generously with salt and pepper. Chill, covered, overnight.
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Let chicken stand at room temperature for 1 hour. Preheat oven to 450°F. Toss carrots and shallots with 2 tablespoons oil and season with salt and pepper; arrange in an even layer in the center of a large roasting pan to create a rack for the chicken. Pat chicken dry; rub with remaining 1 tablespoon oil, tie legs with twine, and place over vegetables in roasting pan. Add garlic and lemon halves to pan. Roast 25 minutes.
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Reduce oven temperature to 375°F; cook, flipping vegetables once, until vegetables are tender and chicken is golden brown and a meat thermometer inserted into the the thickest part of the breast registers 155°F, 30 to 40 minutes. Transfer carrots and shallots to a serving platter; squeeze with lemon juice. Transfer chicken to a cutting board to rest.
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Squeeze garlic cloves from skins and mash into a paste. Toss with bread cubes in pan juices and season lightly with salt and pepper; spread into an even layer. Bake, tossing once, until golden and crisp, 9 to 12 minutes.
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To serve, carve chicken and arrange on platter. Scatter croutons around chicken and serve sprinkled with parsley.
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